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Raspberry chiffon pie

Yield: 1 9-inch pie M

Ingredients:

• 1 c Quaker Oats uncooked -- (quick or old-fashioned)
• 1/3 c Brown sugar firmly packed
• 1/3 c Butter or margarine; melted MMMMM--------------------------FILLING-------------------------------
• 3 oz Raspberry flavor gelatin
• 1 c Boiling water
• 1 ts Lemon juice
• 10 oz Frozen raspberries; thawed
• 3 Egg whites
• 1/3 c Sugar

Instructions:

For crust combine oats sugar and butter mixing until crumbly. Firmly press onto bottom and sides of a 9-inch pie plate. Place an 8-inch pie plate on top of the crust mixture; press down. Bake in preheated moderate oven (350 F.) about 8 minutes. Remove 8-inch pie plate; cool. For filling dissolve gelatin in boiling water; stir in lemon juice and raspberries with juice. Chill until partially set. Beat egg whites until frothy. Gradually add sugar a tablespoon at a time beating constantly until stiff and glossy. Fold into gelatin mixture. Chill until mixture mounds when dropped from a spoon. Pour into pie shell. Chill several hours or until set. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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